This might be my new favorite way to make tofu now. Because crispy! *happy food dance* But also healthy because these little dudes are baked, not fried. It’s one of my things, baked instead of fried. You can put these on EVERYTHING! The photo above is of the crispy tofu in my vegan palak paneer. Thanks to David Lebovitz and Joe Yonan for sharing this amazingness with the world! Continue reading
Crispy on the outside, creamy on the inside – yet light and healthy – totally guilt-free. You’d almost think they’d been fried, but guess what – they’re baked! Croquettes are typically deep-fried breaded treats – but these are WAY lower in carbs and fat than fried potato croquettes with traditional breading, because they are made of cauliflower and baked instead of fried. I used panko (Japanese breadcrumbs) for breading, but take note – you need some oil to make the panko turn brown and crisp in the oven (it will stay dead white if you don’t use any oil – I learned this the hard way for all of us. You’re welcome.). A blast of olive oil cooking spray before baking does the trick!
If you want to get fancy, you could add a bit of filling to the middle (like a small cube of cheese or ham, if you’re into that sort of thing) – just form the croquette around it.